There’s nothing quite like the satisfaction of pulling apart perfectly smoked pork. With the Ninja Woodfire, you can nail it every time – no sweat! Whether it’s for loaded fries, sandwiches, or a jacket potato, this pulled pork is a backyard BBQ showstopper. Today, we’re keeping things simple and straight to the point: prepping, smoking, and shredding. Let’s get stuck in and make your next meal epic!
Perfect Pulled Pork in the Ninja Woodfire
Ingredients
For the Pork:
Injection (optional):
Instructions
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The Prep:
Start by patting the pork collar dry to remove any moisture. Trim off any excess hard fat that may ruin your bark. Using a sharp knife, score the fat cap into a criss-cross pattern (about 1cm deep). This helps the rub penetrate deeper into the meat.
Slather the pork in your binder of choice (Pineapple Sweet-Chilli Sauce works brilliantly), and then generously coat it with your favourite BBQ rub. Make sure to really work it into those cuts. Optional but worth it: inject the pork with a BBQ sauce mixture at 5cm intervals for added moisture and flavour.
Wrap the seasoned pork in cling film and let it rest in the fridge for 2-4 hours to let those flavours mingle.
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The Smoke:
Preheat your Ninja Woodfire by filling the smoker box with all-purpose pellets. Set the grill plate and place the pork on it. Insert a temperature probe to monitor the internal temperature remotely (the MEATER Plus is a solid choice).
Set the Ninja to ‘SMOKER’ at 120°C. Smoke the pork for around 2.5-4 hours, or until the internal temperature hits 70°C and the bark looks glorious. Do not lift the lid during this phase! Trust the process.
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The Wrap:
Once your pork hits 70°C and the bark is just right, tightly wrap the pork in heavy-duty foil. Before you close it up, add a splash of apple cider vinegar and some extra BBQ sauce. For a twist, experiment with adding a splash of Dr Pepper or Cola – just don’t go diet!
Return the pork to the Ninja Woodfire, select the ‘BAKE’ function, and set it to 150°C. Continue cooking for another 1.5-4 hours, or until the pork reaches an internal temperature of 95°C and feels tender when probed.
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The Rest:
Once you’ve hit that 95°C mark, remove the pork and let it rest in the foil for at least an hour. This allows the juices to redistribute and the meat to tenderize even more.
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The Pull:
After resting, it’s time to unveil your masterpiece. Shred the pork directly in its own juices – the meat should fall apart effortlessly. Now, take a moment to enjoy that first bite!
Equipment
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Note
Try adding different liquids like cola or fruit juice to the wrap for a unique twist.
If you’re not serving immediately, you can hold the pork at 65°C in a warming oven to avoid stress on the day.
